Everyday Corn Muffins

Corn Muffins

The Spruce / Diana Rattray

  • Total: 27 mins
  • Prep: 10 mins
  • Cook: 17 mins
  • Servings: 10 servings
Nutritional Guidelines (per serving)
216 Calories
11g Fat
24g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 216
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 26%
Cholesterol 110mg 37%
Sodium 306mg 13%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 7%
Protein 7g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bake these corn muffins to go with greens, soup, beans, or chili.


  • 1 cup flour
  • 1 1/4 cups cornmeal (yellow)
  • 2 tablespoons sugar (more or less, to taste)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 4 tablespoons butter (melted and cooled)

Steps to Make It

  1. Grease a muffin tin (about 10 muffin cups).

  2. Heat oven to 450 F.

  3. In a bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

  4. In a mixing bowl, whisk together the milk, egg, and butter.

  5. Pour dry mixture into the wet ingredients and stir just until moistened.

  6. Fill muffin cups about 3/4 full.

  7. Bake at 450 F for five minutes.

  8. Then reduce heat to 400 F and bake for about 12 minutes longer or until the muffins begin to brown on top.

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